I thought I knew my steaks well but this looks so much like ribeyes with a little less marbling. Is this really beef chuck cube steak?

Second ever self cooked steak. Was aiming for medium, looks more medium rare to me tho

Reverse sear- cast iron

I love Market Basket.

Title

Australian rib eye, 12 hr dry brine then reverse seared with beef tallow. Maldon seasoning salt and pepper to finish. Process with the chips was quite similar. Hoping for medium rare with a nice sear.

I... uh... promise there's a salad just out of frame...

This is my second try cooking steak
Without light its seems soo blody, but with light its more brownish.
But its pretty chewy so i dont really know

with some bone marrow.

Cut it into 3 steaks was going for somewhere between rare and medium rare. Didn't have batteries for my wireless thermometer so did reverse sear by sight and feel. Seasoned with garlic and onion powder, black pepper, salt brined for two hours before cooking. Cooked in the oven for 20 minutes at 275 then pan seared each side for 1.5 minutes (4 sides) with butter and garlic. Topped with pan drippings and bernaise sauce (not pictured, was hungry), and cracked peppercorn white cheddar macaroni (also not pictured, scarfed it down).

Was delicious. I'll eat the other 2 steaks tomorrow.

Triangular Roast

Decided to snap a pic before it was all gone. First steak cooked in like 4 years, temped to 125

$7 chuck eye from the store, pan seared only. Dinner guest eying my plate. I'd call that a medium rare.

I’ve cooked a whole loin of tri tip a few times and have had a lot of success. Low and slow before searing. But how would I cook these little guys? Safe to assume i shouldn’t throws these on the cast iron and cook them like a regular steak even though they’re small? Please let me know what you think!

I know it’s not everyone’s cup of tea, but man does it hit the spot for me.

Choice thick cut ribeyes from Costco. Slapped these bad boys over hot charcoal on a Weber 22” and let the fat drippings create a solid and consistent fire underneath. About 2 min on each side.

Reverse seared NY strip– also is it just me but I think Walmart has the best steaks?!

Served with mushrooms, mashed potatoes, and a mushroom cream sauce!

Might have come out slightly over but it was delicious. Love you all.

We had to put our (4 yo) pup down last Friday afternoon. It was so f n difficult. He had a really rare and aggressive cancer of his thymus gland. But I cooked him two big ass ribeyes. Seared them in tallow to rare. He ate the shit out of them. He’s chasing squirrels over the rainbow bridge now.

This was pretty much my first time cooking a steak.. how did I do??

My apologies for the lack of any “before” images.

Rambling:
I picked up this 2” thick tomahawk ribeye from WildFork, frozen and cryopacked. I saw it on sale for $13.99/lb and knew I had to have it. This was of course a choice grade, but it came out as tender & flavorful as a prime.

I prepped the steak the night before, patting it dry and then covering with kosher salt before leaving it in the fridge on a wire rack. The next night, I chose to cook it with the reverse-sear method. I set the oven to 275F and pulled the steak when it reached 115 internal. I finished it on my induction stovetop, searing both sides for 3 minutes each. I pulled it at 135 internal and it carried over on the cutting board to reach a final internal temp of 140, yielding a medium cook. I’m a medium-rare type of guy, but I was sharing this with my wife and she doesn’t like when the steak has too much of its pigment left, so medium is our happy “medium” lol.

Now I might get hate for this part, but I chose to season the steak while it rested rather than during the sear. In my experience where I season the steak before it goes on the stove, the seasoning burns to the bottom of the skillet, which diminishes the point of contact ruins the seer. I used a little bit of butter along with garlic powder & thyme, and the steak absorbed every bit of flavor.

Bonus (Please don’t remove my post. I know it’s against the rules, but this post is mainly about the tomahawk):
I also made some beefback ribs to complement the ribeye steak from which it came. I live in an apartment and do not have access to a smoker, so I cooked these in the oven. The steak went in for the final hour while these babies were cooking the entire time. I seasoned them with Killer Hogs Rib Rub, course black pepper, and a little Worcestershire sauce. I am very surprised at the bark I got on these ribs considering I did not smoke them. I contribute that to the black pepper I used. The bark appeared to set at 180° internal so I wrapped them in butchers paper and let them sit in the oven while we waited for the steak to finish. Total cook time for the ribs was 4.5 hours. Easily a 10/10 when they came out. They did not even need barbecue sauce.

I am autistic - I say that to say: I know exactly how my steaks cook because I cook them twice a day the same exact way and they all feel and cook nearly identical.

I’m trying to figure out why this steak was so different. It’s from Kroger ordered through the app so I did not choose it. It pulled apart at the fat without almost no effort. I’ve never gotten a strip steak with so much marbling. I usually sear on high for a 1.5 mins ish then cook at mid-heat until it’s medium, but this cooked very, very quickly. My 1.5 mins on each side cooked it all the way through and again it isn’t much thinner than what I usually get. The steak did weigh light for how large it was I’m guessing because of the fat content

Is this strip steak? I must say it was one of the better steaks I’ve ever had. What kind of steak has marbling like this if not strip steak?

Austrian Ribeye on an cast iron grate over charcoal lump steakhouse coals.

Got another live as tacos today.